Sweet and Sour Carrots

– Max Thiell 1. Rinse, peel and cut the carrots diagonally into 1 cm thick slices, clean the fennel bulb, rinse and cut into narrow slices. Place the carrots and fennel in a saucepan. Peel the garlic cloves, cut them in half and add them with the lemon peel.

Mix white wine, 3 tbsp olive oil, vinegar, 250 ml sugar, water, salt, pepper and allspice seeds, pour over the vegetables and bring to a boil once. Cover the lid and cook the vegetables at low temperature for 15-20 minutes until al dente. 3.

Put the vegetables in a suitable bowl, cool and refrigerate for 2-3 hours.

Before serving, drizzle with 2 tbsp olive oil and sprinkle with coarsely chopped basil or mint leaves.

Tip: Lightly toast 30 g pine nuts in a frying pan without fat and sprinkle over the carrots. Serve with fresh ciabatta. Moderate, firm sheep’s cheese, e.g. from Tuscany, also goes well.

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